Facilitated

6| Bean There, Drank That: Coffee Benefits, Health Effects, and Brewing Secrets

The Facility Denver Episode 6
Audio Player
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00:00 | 54:39

We break down the science of coffee brewing and consumption, exploring brewing techniques, bean quality, and health considerations while debunking common myths.

• Water quality forms the foundation of good coffee with filtered or spring water delivering superior flavor and health benefits
• Brewing methods significantly impact both taste and health effects – French press raises LDL cholesterol while pour-over removes problematic compounds
• Temperature precision (195-205°F) optimizes extraction while minimizing bitter notes and harmful byproducts
• Bean sourcing matters with conventional coffee containing high pesticide residues and potential mycotoxin contamination
• Organic certification provides assurance but is prohibitively expensive for many small producers who may still use organic methods
• Roasting temperature creates a "sweet spot" where antioxidants are maximized while harmful compounds are minimized
• Caffeine metabolism varies genetically with some people processing it quickly while others experience prolonged effects
• Following "coffee rules" (waiting 45+ minutes after waking, hydrating first, eating something) transforms coffee from a crutch to a performance enhancer

Our challenge for you: delay your coffee by an hour from when you normally drink it, see how you feel, and evaluate your brew methods and bean sourcing.

NOTES + PRODUCTS RECOMMENDED -- thefacilitydenver.com

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Stay curious, stay proactive, and we’ll catch you next time!